Brown Butter & Sage Cheesecake with Olive Oil & Lemon filling and Roasted Red Pepper & Feta topping

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Ingredients

For the Brown Butter & Sage Base:
8 tablespoons unsalted butter
1/4 cup fresh sage leaves, chopped
2 cups graham cracker crumbs
For the Olive Oil & Lemon Filling:
16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
1/2 cup sugar
3 large eggs
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
For the Roasted Red Pepper & Feta Topping:
1 red bell pepper
2 tablespoons olive oil
1/4 cup crumbled feta cheese

Instructions

Preheat the oven to 350 degrees F.
To make the Brown Butter & Sage Base, melt the butter in a medium saucepan over medium heat. Cook until the butter starts to brown and smell nutty, about 5 minutes. Add in the chopped sage leaves, stir, and remove from heat.
Add the graham cracker crumbs to the pan with the brown butter and sage mixture. Stir until the crumbs are well coated. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool completely.
To make the Olive Oil & Lemon Filling, beat the softened cream cheese and sugar together in a large bowl until smooth. Add in the eggs one at a time, beating well after each addition. Stir in the olive oil and lemon juice until well combined.
Pour the filling over the cooled crust and smooth the top with a spatula. Bake the cheesecake for 45-50 minutes, or until it is just set and barely jiggly in the center. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
To make the Roasted Red Pepper & Feta Topping, preheat the broiler to high. Cut the red bell pepper in half, removing the seeds and stem. Place the pepper halves on a baking sheet skin side up and place in the oven. Broil until the skin turns black and blistered, about 6-8 minutes.
Remove the pepper halves from the oven and let cool for a few minutes. Once cool enough to handle, remove the skin and dice the pepper into small pieces. Toss with the olive oil and spoon over the top of the chilled cheesecake. Sprinkle with crumbled feta cheese and serve.